The MIracle Noodle is a great way to get a low-glycemic, gluten free menu addition!

When ordering in bulk, each bag costs about$2.33.

I have finally found a noodle that we with celiacs’, autism, and hypo-glycemia can eat that is also GOOD! Great for either Paleo or Vegan diets, it is rich in fiber and low in calories, helps lower cholesterol and is filling as well as tasty!

The Japanese have kept this little, zero calorie secret for 2000 years, and I am sharing it with you! My last post showed all the great stuff I ordered from Vitacost, which I use because I get all of my great organics there monthly, with no shipping, but I want you to have the Miracle Noodle web site for yourself, http://www.miraclenoodle.com/default.aspx

The Shirataki root fiber is called gluccomannan, and has no sugar, starch, nor calories, yet is filling, and has the consistency of typical noodles!

This lovely dish above took only five minutes to make, and the noodles take on the flavor of the dish, while adding no trouble to your day.

If you look at the pic to my last post, you can see the noodles nicely packaged in water; all you do is drain for a minute, let some water boil in a pan, blanche two packs for four servings in the boiling water for another minute, then strain, and blot dry with a few paper towels.

I then popped the noodles back in the empty, warm pot, stirred in my favorite sauce to blend, and then put on a plate. I sprinkled goat cheese, some olives, and then a little basil, oregano and sea salt.

Then, I garnished with grated colby cheese, and chowed down! Great for those working on losing weight, lowering cholesterol, or dealing with food allergies.

These were the spinach spaghetti, and last week I used the fettucine dressed in a umeboshi curry sauce that I couldn’t stop eating! I will post that recipe next…

It’s like Christmas in March, exciting to have new ‘plant strong’ dietary choices.

Ordering organic, whole foods online feels decadent, almost naughty;

savoring the fragrant scents as I slowly peel open the foil tops from each spice, my eyes rolling back in my head.

It’s exciting to imagine how new, vegan dishes will entice, delight and beckon as they sizzle in golden olive oil; or exude the creamy goodness of aromatic coconut oil while spices like the whole coriander and cumin seeds pop and crackle, scenting up the whole house.

In the past two decades I’ve learned that our ability to stick with something, be it a long-term relationship, dietary change or lifestyle improvement, is the amount of ‘spice’ and flexibility we sprinkle on it over time.

Notice I don’t mention ‘force’ or ‘control’, but have come to understand that small doses of excitement(newness) seem most complimentary with increasing our chance at success.

My experience has been that when we work in small, manageable ‘chunks’ or layers, we can get to the root of a problem, addressing the mind, body and spiritual connection that keeps us bound in stagnant waters, so we can remove the whole weed from our system, feeling free again.

It’s like a little aquarium where the filter isn’t cleaned regularly, so it gets trapped in old waste and toxic stuff, and eventually stops working all together, allowing the water to become murky and choking out the aquatic life.

When we throw that away and get a new filter, the water then goes through a series of natural cleaning agents, like charcoal, sand, or sponge, pumping and re-filtering, over and over, until all of the gunk is ‘caught’ and the aquarium is clean, ready for new life and enjoyment.

If we look at our holistic journey in this way, then we may be kinder to ourselves, willing to spend some time understanding the value in spending a little more for healthier food choices, grieving old traumas, getting quiet with ourselves so we can hear the Divine inside, giving us guidance and love.

Switching to a Paleo lifestyle last year has been a tremendous benefit, as well as a challenge. I’ve enjoyed the creative way to exclude starches, gluten and many processed items from my diet.
My cholesterol has dropped about 60 points, with my ‘good’ cholesterol now over 100. That is a HUGE success, as my mom’s family makes too much estrogen, leading to very high cholesterol counts, like over 300; and my mom is a tiny woman who barely weighs 120 pounds. It is exciting to see changes, and to get confirmation.

My next layer to peel away is to move to being completely vegan at least five days a week, which means not only me, but also my two teen boys. We will work on it in steps, baby ones, and see what develops.

I will start by explaining in separate posts the spiritual and physical value of each of these foods above, and how they can not only offer better meal choices, but also nourish the needs of our soul.

When we cook to involve all of the senses, not only to we bless ourselves, but all in our family or even workplace who smell or see what we’ve created.

When people come home to the sights and smells of home-cooked food, it nourishes body and soul, strengthens bonds of love, and encourages conversation and intimacy. Children and significant others alike feel secure, special, and nurtured.

Add to that the high vibration of less processed and cleaner foods filled with love from the home chef, and a recipe for overall well-being and happiness is created.

Let’s start by learning about the wonderful addition of umeboshi plum to our table…

Be brave and try some today, starting with this easy and yummy recipe.

Butternut Squash Soup

2 – average sized butternut squash

6 -8 c. chicken or vegetable broth

3 garlic cloves

¼ c. thinly chopped onion

Cayenne flakes to taste, about ½ t.

½ t. cinnamon and nutmeg to sprinkle on soup before serving

2 TBL. butter

1 TBL. sea salt

Pre-heat oven – 350 degrees

sauce pan, cookie sheet

————–

With care, cut squashes in half, and place on cookie sheet.

Add 1/2 c. water to cookie sheet. Let cook about one hour, until tender. Add more water as needed so it doesn’t dry out.

De-seed squashes, scrape out meat, and put meat in the blender. Add to that 4 of the 6. c of broth. Pulse until well-blended. Add in the cayenne and last 2 c. and pulse until well-blended. Add more broth as needed to thin to your desired consistently.

Warm sauce pan and add butter. As it melts, add garlic and onion, stirring until tender.

Add the blended mixture to the pan, and stir until warm and steamy, about 4 minutes.

The cold and flu season is upon us, but it doesn’t have to get you down.

Here are some simple, but worthwhile tips for keeping both you and your loved ones healthy and vibrant- super-charged and congestion free!

Buy a diffuser, which simply has a gentle heat source and a water chamber where you add a few drops of your favorite anti-bacterial essential oil. Lavender, Thieves, cinnamon, myrrh, and oregano are great ideas! Many warming foods are also aphrodisiacs, and can help spice up your love life – ginger, garlic, cayenne are top choices!

Add a good quality apple-cider vinegar several times a week, by dabbling on fresh salads, or adding 2 Tbl. To 10 ounces of juice in the a.m. it assists the bowels, helps cut down congestion, is full of nutrients, and helps alkaline the pH, keeping bacteria and germs at bay. It also helps one lose weight.

Invest in a Ninja processor/blender. It is the easiest way I’ve ever seen to get the full benefit of raw foods with little waste. The smoothie texture is a big draw to get kids to try it, too! If you’re new to this, try a Hamilton Beach juicer or blender. I have used both, and now use the Ninja. The travel cup size is a life save for the high speed, travelling person! Both are also on sale at Wal-Mart.

Our lives are hectic, stressful; depleting us of much needed vitamins, minerals and energy. It is crucial to our well-being, this ability to be fully present and in the moment by incorporating live food to our tables. Being vibrant, joyful, aware and energetic draws those types of relationships to us, allowing more endurance for more fulfilling sexual intimacy, complete health, and a vigor for life in general. Foods like this are also calming and aid the person with autism, who often has digestive issues.

Store bought yogurt is nothing compared to live, fresh yogurt, but it does have some beneficial cultures when you aren’t near the farm. It is helpful to get the highest quality yogurt you can afford, plain organic is best. I will soon be adding recipes that add life to your food, such as adding buttermilk to your yogurt, and making panir at home.

Making your own tzatziki is an excellent, easy way to add important supplements to your daily diet. I made this, and ate it from a spoon all day long in addition to my weekly juice for my GERD and ulcers. Cucumber and lemon are very beneficial to an overworked system, and aid in weight loss.

Recipe –
2 c. plain yogurt (drained in cheese cloth for at least 3 hours)in sieve in a cool place 1 medium cucumber 1 tbl. fresh lemon juice
1 t. salt 1/4 t. coarsely ground black pepper 2 t. olive oil 1 tbl. chopped fresh parsley (1/4 t. yellow asafoetida powder)
Semi-peel the cucumber, leaving a little of the green underskin. Slit in half, and scoop out seeds. Grate coarsely, then use a paper towel to remove excess liquid. Put drained yogurt in a bowl, adding the other ingredients, except oil and asaf. powder, if you are using this fragrant seasoning. Otherwise, mix the oil in, as well, chill and then serve. You can put the oil in a pan, warming, and then adding the yellow asaf. until it emits its lovely scent. Quickly remove from the heat, and mix all together. Chill for several hours.

In my quest to be gluten-free (or GMO free), and move towards a completely vegan lifestyle, I will be sharing my experiences with you on the recipes, as well as the results for my family and myself.

As a medicine woman who works with people having both very serious emotional and physical illness, it is crucial that I keep the mHZ of my organs and body as far above 90 as possible, as most of our organs require that level of energy to stay well. The fresher, more raw the food, the higher the energy that we ingest. Avoiding meat as much as possible has many positive ramifications, as well as is an ethical obligation due to the way the majority of our meat makes its way to our table. From an energetic standpoint, the move away from the dense, dead tissue is paramount for intuitives and healers, or those that care to evolve.

(I am curious as to how to bake without eggs, so will keep searching for that remedy)

I want this transition to be as peaceful as possible, and with an 85 year old mother and two teen boys, changing diets can be like pulling teeth. I incorporate as much fun stuff as I can, and yesterday was one of those days. We made mini-doughnuts, gluten-free and chocolate!, which were really yummy and not greasy(no deep fried cholesterol) as we steamed them in a doughnut cooker like a waffle iron, but with holes for the batter. It was a great find! You can also use this as waffle batter, it should make 8 waffle sections. Baking pans for doughnuts are also an option.

I always mix my fats and sugars first; hand mixing if using a liquid oil.

(In a separate bowl, I presift all of my dry ingredients together. Sifting is essential to well-blended dry ingredients. )

Next, I stir in pre-whisked eggs with my fats/sugars, and then add the coffee, as well as the other liquids, whisking more to combine.

Then, slowly add the above to the dry, sifted ingredients, until just combined. Fill your waffle iron or doughnut cups, and wait for the green ‘ready’ light to come on. Silvana uses doughnut baking pans, so she heats the oven to 350 and checks with a toothpick to test doneness, about 18 minutes.

I then rolled mine in a mixture of 1/4 c. cocoa sifted with 1/2 c. of confectioner’s sugar, but Silvana makes a glaze by stirring together 1/4 c. of boiling water with 6 oz. of Ghirardelli chopped semisweet chocolate. When melted, she added 2-1/4 c. confectioner’s sugar, with 1-1/2 tbl. of corn syrup and 1 t. pure vanilla extract, stirring until smooth.

My younger son (12) has a history of explosive behavior, related to both trauma

and autism spectrum characteristics.

Labelled as ODD (oppositionally defiant) and ADHD(attention deficit, hyperactive), he has been on a form of both Zoloft and Concerta since he was eight. I have been horrified that we had ‘no hope’ for our son other than this, and began research; lots and lots.

In the past four years, we have experienced extreme loss, horror, suffering and pain. We then moved into acceptance, awareness of mindfulness, and now into peace and greater understanding as I was able to ‘hear’ wisdom on how to help my sons heal.

The past year, Nate and I have come to a place of great discovery, and he began to try new foods and supplements, which have been a great benefit to him. He will actually now ASK for these items, as I have never forced these on him, just asked him to TRY things I have been doing.

Giving your child/special other a CHOICE is key; repeat, always give your child a choice- one that benefits both you and the child.

There are many levels of trauma; but all involve loss of choice or control for the victim.

The more freedom within safe boundaries you can give that child (or adult if it is a spouse or lover), the better the quality of the relationship the two of you will have.

Asking (not telling) the child/special other to try something really new and important, for example – fish oil, and then explaining how it helps you, as well as how it addresses that person’s issues can be a great way to win him over.

“Hey, Nate, I read recently that Norwegian fish oil is really good for aiding pain in the muscles and joints. The article also explains that our brains are mostly made up of DHA, and fish oil is full of the omega 3 oils that has the same stuff. So, not only will it help those awful ankle pains you’ve been having, it will also help you remember all those math formulas. Pretty cool, huh? It also tastes a little like lemons, with no fishy smell. ( I take a big TBL.) You could take this a few times a week, and it could make a difference. I even read that it helps your bowels. Want to try?” As you consistently model the appropriate behavior, the person will eventually copy you. Be patient.

This is a child who scans everything for its expiration date, changed administrative computer passwords at age 7, and put a screensaver on the family computer that looked like a medieval marauder was breaking into the computer. (Typical Asperger’s behavior. We need to be talked to like we’re smart, ’cause, well, we are)

This helps these kids on so many levels. 1. There’s no threat if they disagree. 2. It lets them think about why it could be good. 3. They see a loved one modelling the behavior, so they can trust it.

DO NOT ask these folks to do anything you are not willing to model. If you aren’t willing to do it, it means you don’t trust it (in their mind) and then you force, coerce or push them to do it, there will be issues, and they will not trust you, either.

Here are some other specific food choices we’ve made over a decade that you should consider for your autistic/behavior needs person.

Alleviate any and all artificial sweeteners. They are poison and exacerbate violent behaviors, as well as hurt our bodies. It makes many sensitives sick, and the cause is often masked. Give them regular yogurt, the occasional soda, bake your own cookies. With the push to more natural foods, there are hidden ways companies sneak it unhealthy ingredients that help them sell. You must learn the definitions of the label ingredients.

There is never a good reason to ingest aspartame or similar chemicals like MSG, both of which contain excitotoxins that also lead to addiction. One clue is the phrase, “natural flavors.

Add more leafy, dark greens to the diet. These are full of the B vitamins that relieve stress and help one stay calm, as well as aids memory. Start juicing today to get these highly valuable ingredients to your and your loved ones for health.

Zinc rich foods like pumpkin/sunflower seeds, red meat, pecans and adzuki bean will keep down explosive behaviors, according to an article at wellbeingjournal.com. Limit to no more than 12 mg or so, as it is potent, and a small serving of seeds a day is plenty.

Add more unprocessed foods to your diet that are dark and robust in color from your produce aisle – reds, oranges and green- squashes, peppers, leafy plants. Make it a game to try new things, like adding one cold soup a week to the menu or a different juice on the weekends when you have more time to prepare.

Over the recent holidays, both of my boys made the informed decision together to stop taking their meds, after much discussion regarding their responsibilities to practice self control techniques, strategies for appropriate ways to expel pent up anger, and my responsibilities to stay in control while being more patient and understanding of their needs. Their psychiatrist was informed, and it’s been a very empowering decision.

One of the most important ways you can begin to change yourself spiritually is through dietary changes.
Adding certain staples to your diet, even if you can’t afford to make many changes all at once, will begin to make huge differences in how you feel, both emotionally and physically. And, when others around you see the changes in you, he or he will be more open to trying what you’re doing, as well.

In fact, I would never encourage you to make dramatic, unusual changes all at once.It is not fair to the human mind and body to push it to such levels of distress. We wouldn’t ask a year old child to run a marathon. That is ridiculous. However, I have seen people do just that to themselves, and then wonder two weeks later why they fail. It is cruel to throw out all white sugar, sodas, coffee, bread and other starches while demanding ones’ self to enlist in a new exercise regimen that is more for a body builder or tri-athlete. This is where unconditional self-love is key. When making life changes, as this is, consistency and planning are key. We have to make time for developing a new life style, as it involves new thought processes and regimens. This is how we evolve.

Home food preparation as often as you can is one large benefit to you and yours. There is tremendous energetic benefit to making things with your own hands. As you are preparing your food, there is not only a tremendous benefit from the lack of processing, preservatives, and ‘deadness’ of food made in a factory, you can also set the intent for your food. This is an extremely valuable tool for self development, because you are blessing the items you are cooking, setting the intent for what you are about to eat, and you can give thanks for whatever has died so that you might live.

Energy is everything, especially inside of our bodies and minds. If you think of neurons, synapses, the electrical charges within our organs, and the feelings we give and receive from others, it is a large and essential part of our survival to be filling our bodies with highly charged foods. We get this when we eat as naturally and as fresh as possible. I actually know people who eat only raw foods, even meat, but that is not my path. Due to digestive issues and financial considerations, I’ve had to learn to survive on a mixture of organic and processed foods for the time being. Be aware, even adding a few fresh ingredients and supplements to you diet will bring you great joy and empowerment over a fully processed diet.
I am going to start in the next few posts by explaining what food items have made the greatest impact in my life, and teach you ways to incorporate them into your eating, whatever your lifestyle. Making the switch to a greener existence is easier than you may think.

I will take you through levels of change, as well, so that it isn’t such a drastic difference in your life that you fail. Starting with baby steps, and giving yourself lots of encouragement is key to surviving in this move from a processed world. It is possible.

You will succeed if you believe in the possibility that you deserve to be successful.

Start with simple, but elegant dishes to win him over; like this easy fresh herbed roast chicken.

I was really surprised to hear how many women are intimidated by cooking,
as that is the fastest way to win the heart of many men.
If you hope to snag any of these for the holiday season ~ Taurus, Capricorn, Cancer, Scorpio, Gemini,Pisces, or Leo ~ please consider cooking for him!
All of these signs love to be nurtured, pampered, and fed delicious dishes.

Don’t be frightened by the prospect of tackling the turkey, start with a chicken; and I will show you how!

Ingredients to prepare beforehand –

one large onion, cut in half

one half lemon if a chicken, or use both halves if it is a larger bird.

3 cloves of garlic, skin peeled, and gently mashed with the flat of a knife blade as this doesn’t damage the garlic as much, and we want the antiseptic power of the garlic when fixing poultry or fowl

any fresh herbs that you enjoy, either purchased in the veggie department or from your own kitchen garden ~ I used two sprigs each of rosemary, sage, and basil, as well as about 8 little stems of thyme

two stalk ends of the celery heart for best taste

one long carrot, broken in half

1-2 tablespoons of sea salt, to your taste and size of bird, and dry spices of your choice (I sprinkled 2 shakes each of red pepper flakes, rubbed sage, basil, and about four shakes of Jamacian jerk rub)

2 pats to one stick of butter cut, depending on the size of the bird

Start with a thawed, whole chicken or other bird. This is a great time to pre-heat your oven to 350 degrees F.

Gently wash thoroughly in the sink, with cool water, being sure to rinse any internal areas. With a turkey, there will be a neck cavity, as well. I like to put the bird in a large stainless bowl and let the cool water run over it, and sprinkle about a TBL. of sea salt over it, as well. I will turn the bird around and around, blessing the meal with short prayers of intent for my man and family. The sea salt will begin to absorb any toxins or ‘germs’.

I dump all of this into the sink, and then place the bird back in the bowl in the sink. I rinse one more time, and then dump the water out. Now I use the lemon, squeezing it inside and out. This will disinfect, as well as add a lovely taste.

Personally, I love a dutch oven, as it seals in flavor, and doesn’t leave the residue of estrogens from plastic bags for baking. Place your bird in your cooking dish. I quickly take all of my fresh herbs and veggies, and stuff them inside the bird. I place the butter inside, as well. Then, I turn the bird upside down, as the breast will become submerged in its lovely juices, making for delicious, moist white meat. I will add about two cups of water to the dish for a small chicken like this, up to about four cups for a 16 – 18 pound bird. I will also add about four TBL of whatever white wine is handy, like a zinfandel or chardonnay, and about one TBL of sea salt sprinkled over the whole bird or into the water, as there isn’t any other salt added, except what is in the butter.

If you need to use a baking bag, consider dusting your bird with a little flour so the bag won’t stick to the skin and tear it or the bag later.

I will have my son come over and sprinkle about six drops of lavender oil in the sink that I just used. I get him to turn on the warm water, and I wash my hands, wrists and lower arms with warm water and soap, ending with sprinking a few drops of lavender in my hands to rinse around with while I use a sponge to clean up the sink and area where I was cleaning chicken. The sponge can be popped in the dish washer later so that it gets to a hot enough temperature to kill any ‘germs’, and the lavender not only smells great, but is a disinfectant, as well.

I pop the bird in the oven, setting the timer for forty minutes. When that goes off, I pull out the bird and lay it on the stove or other safe counter surface, and open the dutch oven. I have a small ladle that I use to catch drippings and drizzle two or three scoops over the bird, then scoot right back in the oven for another thirty minutes. At the end of this time, a chicken should be done. The breast meat will be firm, with clear, thin fluid. There should never be anything pink showing when cut on the white meat, and the dark will be firm, as well. For a turkey, you will need to set the timer for forty minute increments so that you can continue to baste with drippings. I cannot give enough emphasis to that last step. Combined with turning the bird upside down if it is over 8 pounds, this technique is a proven winner!

You can expect a turkey around 16 pounds to take every bit of 3 hours, so be sure to check every 40 minutes, to baste, and to cut into the meat at each check point. At two and a half hours, I also get someone to help me turn the bigger bird over so the breast has a chance to brown at the end. It may look a little funny and mashed, but, again, the moist white meat will have your man ready to swoon! …and, you want him fat and sassy so he will be ready to rub your feet and do the dishes after all of that hard work!

There is a simplistic beauty when cooking from the fall garden.
Local new potatoes, fresh rosemary, 3 pats of heavenly amish butter, sea salt, onions and garlic and chicken stock; all swirl together to make a heavenly brew.
And, the aroma – clear, clean, a brisk twang as one walks by.
It is tempting to lift the pot, allow the pungent steam to caress the face of passersby, as we lust for the chance to drip golden goodness down the chin,
Slurp the last drop of even the deepest crystal bowl,
Scraping the bottom, yearning for more…